Transform your Thanksgiving (or Christmas!) leftovers into Thanksgiving Leftovers Eggs Benedict. It’s a healthy, delicious, and easy to make brunch recipe perfect for the day after the big feast!
- 4 large eggs
- 2 teaspoons butter
- 2 dinner rolls, cut in half (use extra arugula for paleo)
- 1 cup leftover turkey
- 1/4 cup cranberry sauce (this is my FAVORITE recipe!)
- 1 cup arugula (can sub spinach or baby greens)
- 1/4 cup gravy, warmed
- Chopped green onions and black pepper, to serve
- Bring a large pot of water (half full) to a simmer. Crack the eggs into the water and let them cook for 4 minutes. Remove them with a slotted spoon.
- While the water is warming, melt the butter in a medium-sized pan over medium-high heat. Place the dinner rolls in the pan, cut side down, and toast for 3-4 minutes. Remove them from the pan and put 2 halves on each plate.
- Add the turkey to the pan and gently warm. Top the toasted dinner rolls with some arugula, the warmed turkey, and the cranberry sauce.
- Plate the eggs when they are cooked, pour the gravy over the top, then sprinkle with some green onions and black pepper.
This eggs benedict is very flexible and more of a concept than a recipe. Gather your leftover, pile them on top of a toasted bun, pop a poached egg on top, and pour some gravy over top. The quantities listed are only suggestions. Use what you have and as much or little of each as you like.
The nutritional information has not been added to this recipe as there are too many variations in how the originals are made to be accurate.